I can’t take credit for this recipe. I didn’t make any of it! All I did was take the photos. Now, that’s a way to write a food blog! I’m not complaining.
So who did make the food? The one and only Bud Davis! He’s my barbeque man. Over the past few years, Bud has become an expert on the grille and with our smoker. He’s tried everything from smoked salmon to homemade bacon. I love watching him experiment and enjoy all the food he’s made.
We can’t wait to break out the grille and smoker even more this summer. Memorial Day is just around the corner and I can’t wait to kick of summer! Summer means sun and sand and relaxing. Can you tell I’m ready for summer to start?
If you’re hosting a crowd or a party, this is a wonderful recipe. It makes plenty for a group or for leftovers throughout the week. The meat is perfectly sweet and salty. It has a great balance of smoke in the flavor. It’s the best of both worlds in every way!
What’s your favorite summer recipe?
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
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Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
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Cherry & Rhubarb Tart by Crepes of Wrath
Memphis Style Pulled Pork
For the rub:
- ¾ cup brown sugar
- ¾ cup white sugar
- ½ cup paprika
- ¼ cup garlic powder
- 2 tablespoons pepper
- 2 tablespoons ginger
- 2 tablespoons onion powder
- 2 teaspoons rosemary
For the meat:
- 1 pork butt
For the dry rub, combine all ingredients in a small bowl. Set aside and reserve for later use.
The night before you plan on smoking your butt, you’ll want to dry brine the meat. Use ½ tablespoon of non-ionized salt per pound of meat. Lightly coat the butt with the salt and leave in the fridge overnight.
In the morning set up your smoker – I use a basic 18” Weber Smokey Mountain.
Fill a charcoal chimney about 1/3 of the way with briquettes and get them lit.
Create a donut-shape of unlit charcoal in the base of your smoker.
Cover the water-pan with aluminum foil to act as a drip pan.
Set up your thermometers. I prefer the Maverick ET-732 remote thermometer.
Once the briquettes in your chimney have burned down to a nice grey color, dump them into the center of your donut and finish setting up the smoker. If not they’re not finished, head inside to prep your butt while they burn down some more.
Remove the pork butt from the fridge and wash the salt from the meat.
Pat the butt dry with a paper towel and generously coat it with the Memphis Dust rub.
Adjust the internal temperature of your smoker to be between 225-250 degrees Fahrenheit. Don’t fret if the temperature gets slightly higher, pork is forgiving.
Place the pork butt in your smoker add your wood chips (mesquite and pecan for us) to the coals.
Try to avoid opening the smoker for the next 5-6 hours. If you have an abundance of chips, you can add them every 30 minutes for the first two hours.
Once the internal temperature of your butt reaches 195 degrees, it’s time to check to see if it’s ready. If you can’t gauge the temperature remotely during the cook, use your best judgement to decide when to open the smoker and take a reading. If your smoker has been reading slightly lower temps (225 degrees) then check after 6 hours, if it’s been higher (250 degrees), then check closer to 5 hours.
Use a fork to determine how done your pork butt is. If you can put a fork in the middle of the butt and rotate it 90 degrees, then you’re finished. If not, let it cook up to an internal temperature of 203 degrees before removing it from the smoker.
Once the butt is finished, bring it inside and allow it to rest. After 15 minutes use fingers or forks to pull the pork.
Sometimes pork butts can take 8-10 hours to cook, it really just depends on the meat and the method of cooking you use. Original recipes from Amazing Ribs